Lobster Omelette

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Keep the accompaniments to this extraordinary omelette simple. Cooked spinach or grilled tomatoes and French bread would go well with it. –English Meadows Inn, Kennebunk, Maine

Ingredients

1 tablespoon butter

2 shallots or scallions

2 mushrooms, thinly sliced

1 tablespoon flour

1 teaspoon tomato paste

1/2 cup dry white wine

2 tablespoons whipping cream

1 cup canned or fresh lobster

4 eggs

Pinch salt

2 tablespoons butter

1 teaspoon melted butter

1 teaspoon grated Parmesan cheese

Instructions

Melt 1 tablespoon butter and saute shallots until softened, then add mushrooms. Stir in flour and tomato paste, gradually add wine and cream, and fold in cleaned lobster. Prepare omelettes, using 2 eggs beaten with pinch of salt for each. Melt 1 tablespoon butter in omelette pan, pour in beaten eggs, and cook until surface sets. Place half of the lobster mixture on omelette, fold over, brush surface with ½ teaspoon melted butter, and sprinkle with ½ teaspoon Parmesan cheese. Make second omelette in the same way. Brown both under a preheated broiler and serve immediately.